Easy to make fritters are a winner all year-round. Perfect for casual eating either hot or cold in summer, and as a warming comfort food in winter.

MAKES: 6-16 depending on fritter size

INGREDIENTS:
1/2 Pack of Earth Source Foods Pressed Tofu or Firm Tofu
1 Red onion, chopped finely
3 Large potatoes, grated
3 Medium carrots, grated
1/2 Tablespoon oregano chopped finely (fresh or dried)
1 Tablespoon parsley, chopped finely
100g (¾ cup) besan/chickpea flour
1/2 Tablespoon salt
Oil for frying
Salt & pepper to taste

METHOD:
Finely chop the onion and lightly fry in a tablespoon of oil for 10-15 minutes until softened.
Grate the potato, carrot and tofu into a mixing bowl. Add the oregano and parsley and gently mix. Combine the cooked onion, salt and pepper with other ingredients.
Add the besan/chickpea flour through the ingredients to bind. Add a little water if required to get a moist but firm consistency.
Shape into small patties approx. 60mm diameter and 8mm thick.
Fry in hot oil or an oiled grill plate until browned on both sides.

Variation:
Add a handful of peas, corn or other chopped vegetable of choice.

SERVING SUGGESTION:
With a vegan mayonnaise, chilli sauce or freshly made tomato sauce (see separate recipe below)

 
QUICK TOMATO SAUCE

INGREDIENTS:
4 Large tomatoes or a 400gms tin of biodynamic / organic tomato pieces
I Medium onion chopped finely
1 Small chilli (to taste) chopped finely
2 Cloves of garlic chopped finely
1 Teaspoon sugar
Salt & pepper to taste
Olive oil for frying

METHOD:
If tinned tomatoes, open can and set aside.
If fresh tomatoes – place in boiling water for 30 secs then remove skin and chop into chunks.
Fry garlic and chillies in a little olive oil and saute lightly. Add onions and cook until lightly browned. Add tomatoes and mash in pan. Add sugar and seasoning and simmer for 10 mins until thickened. Serve as an accompaniment to burgers or rissoles.